Fluffy honey marshmallows make anything taste better, but when you add a bit of lavender--BOOM. Do you love hot chocolate? Have you ever wanted to make your cup of cocoa even more delightful and decadent? If you think cocoa can't get any better, prepare to be surprised! These little morsels pack a punch in terms of flavor and aroma — their unique fragrance is sure to tantalize all senses for an unparalleled experience. Now everyone can enjoy a fancy yet cozy beverage as elegant as it is delicious - thanks to these powerhouses made just right for wintertime bliss!
Lavender Honey Marshmallows are a winter warming gourmet treat for everyone.
On Chesterhaven Beach Farm, we planted long rows of lavender along our driveway, and I spend lots of my life trying to figure out different things to do with it. Over time, I’ve learned all about growing lavender and am now exploring making lavender-infused honey, a lavender tonic, and lavender oil. You'll find plenty of uses of lavender if you have as much as I do! I’m sure you’ll plant more every year to enjoy the benefits of harvesting this excellent and utilitarian herb.
During the winter months, my Mexican Hot Chocolate and Dairy-Free Hot Cocoa are my go-to recipes to keep warm before bed. I love chocolate (who doesn’t?), so these recipes are perennial favorites. I also love lavender, so finding a way to work the two together was a delight. The floral notes of lavender pair well with rich dark chocolate. Trust me! These honey Marshmallows aren’t too sweet or overly sticky like store-bought ones and only require a handful of ingredients.
This Lavender Honey Marshmallows recipe was created by “A Beautiful Mess” and I am sharing with permission from the creators with a few slight modifications. We always love working with other foodies and creating our special twist on recipes.
Gathering Ingredients for Lavender Honey Marshmallows
The first thing to do is gather all the ingredients necessary to make this recipe. You will need the following ingredients:
- powdered sugar
- arrow root (it replaces corn starch)
- ground lavender buds
- light tapioca root syrup
- Bee Inspired honey or use our favorite Bee Inspired Tupelo Honey!
Equipment you'll need
Pot: a medium saucepan for candy making
Whisk: for mixing heated sugar/honey mixture
Candy thermometer: to measure the temperature and avoid burning
Stand mixer: with whisk attachment.
Spatula: for scraping sides of pot
8×8 square pan: This straight sided pan makes the best size marshmallows
Parchment paper: Used for lining the baking dish making it easy to remove the recipe from the pan
How To Make Lavender Honey Marshmallows
Make the Tea
- First, steep the lavender buds in 1 cup of hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not steep for longer. Strain with a fine-mesh strainer. In the bowl of a mixer (with the whisk attachment), combine 1/2 cup of the lavender water with the gelatin packets. Allow this to sit for 10 minutes.
Mix the batter
- In the meantime, combine the sugar, tarot root syrup, honey, salt, and the remaining 1/2 cup of lavender water in a pot. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you need a candy thermometer). Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. I always use my splash guard during this step; you don’t want to get hot sugar on you! Once you’ve added all the sugar mixture, turn your mixer on high and beat until white and fluffy (7-10 minutes).
Add the dry ingredients
- While that runs, whisk together the powdered sugar and arrow root, you will be using this mostly on the top and sides. Mix, then divide. Spray a 8x8 baking pan with nonstick cooking spray and line with parchment for easy removal. Sprinkle on 1/2 of the powdered mixture once the marshmallow batter is ready to pour into the prepared pan, and dust the surface with the remaining 1/2 of the powdered sugar mixture. Allow to sit overnight.
Cut the marshmallows
- The next day remove your marshmallows from the pan and use a very sharp knife, a pizza cutter, or cookie cutters if you want to do shapes to cut up your marshmallows. Serve in hot chocolate, or try making fancy s’mores.
Fluff up these Honey Marshmallows
No recipe is complete until you make it your own. That’s the joy of cooking! Add something here or there to these sweets, and you’ll have the perfect honey marshmallow for your cup of hot cocoa. Here are our suggestions:
- Completely swap out the dried lavender blossoms for dried rose petals or dried mint
- Drizzle the finished marshmallows with a little melted dark chocolate (from a bar, melted in a double boiler) for a special treat.
- Make a batch of marshmallows with citrus zest or dried fruit powder instead of lavender.
If you want to make your cup of hot chocolate even more delightful this winter, look no further than lavender honey marshmallows! These flavorful powerhouse marshmallows can turn any ordinary or boring beverage into one full of life and sophistication. Not only will they make your hot drinks warmer and cozier, but their unique flavor brings a hint of fragrant aroma and flowery sensation that’ll send your senses into a spin. So what are you waiting for? Get out there and make some lavender marshmallows!
This Honey and Lavender Marshmallows recipe was provided by "A Beautiful Mess" with permission by the creators. We always love working with other foodies and creating our own special twist on recipes.
½ c powdered sugar
½ c arrow root
- 1 c water
- 1 tsp. lavender buds
- 3 packets gelatin each packet contains 1/4 ounce
1 c organic sugar
- 1/4 tsp. salt
First steep the lavender buds in 1 cup hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not steep for longer. Strain with a fine mesh strainer. In the bowl of a mixer (with the whisk attachment on) combine the 1/2 cup of the lavender water with the gelatin packets. Allow to set for 10 minutes.
In the meantime, in a pot combine the honey, sugar salt and the remaining 1/2 cup lavender water. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you will need a candy thermometer). Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. I always use a pouring pot and my splash guard during this step, you don’t want to get hot sugar on you! Once you’ve added all of it, turn your mixer on high and beat until white and fluffy (7-10 minutes).
While that runs whisk together the powdered and arrow root powder. Spray a baking pan (rectangular or square depending on how fluffy you want your finished marshmallows to be) with non stick cooking spray. Sprinkle on the an ample amount of the powdered sugar mixture. Once the marshmallow batter is ready pour into the prepared pan and dust the surface with the remaining powder sugar mixture. Allow to set overnight.
The next day simply remove your marshmallows from the pan and use a very sharp knife, pizza cutter or cookie cutters if you want to do shapes, to cut up your marshmallows. Serve in hot chocolate or try making fancy s’mores.
- per serving
- 80 grams
- 83 milligrams
- 5 milligrams
- 75 grams
- 6 milligrams
- 0.1 milligrams